Thursday, May 01, 2008

Zebra Cake

I got this recipe from Jo's Deli & Bakery with some minor changes. I didn't do the swirl properly and it didn't turn out as pretty as Jo's cake. I really like this cake as it's really light and soft. The next time I am going to use the same recipe but replace the cocoa powder with green tea powder.

1. Preheat oven at 350 degree F. Prepare and grease a 8 inch round cake pan.2. Sift flour and baking powder. Set aside.3. Beat eggs, flour, sugar and emulsifier on high speed for 10 minutes or until batter turns light and creamy, i.e. thick ribbon state. To test, lift beater. Batter drops from beater should disappear when you count from 1 to 10.4. Pour melted butter, condensed milk and vanilla essence (if any). Mix at slow speed.5. Divide batter into 2 equal portions. Fold chocolate solution into one of the batters.6. Using tablespoon, scoop 3 tbsp of uncoloured batter into centre of cake pan. Then, scoop 3 tbsp of chocolate batter on top of uncoloured batter.7. Repeat until you have finished about half of the batter. Reduce to 2 scoops each now and continue layering8. Reduce the amount of batter gradually until you only pour 1 scoop of each batter finally. The circles become smaller and smaller as your pour.9. Bake int he oven for 40-45 or until golden brown. Let cake in pan for 10 minutes before turning it on to a wire rack to cool complete.

Note : Emulsifer is a stabilizer for cake batter when beaten rapidly, provide delicate and soft texture to cake.

I helped Lily made this zebra cake at her house before, she made the batter and wanted me to do the design. But when cut, my zebra design was off too, couldn't get the nice zebra design like Jo. But like you said, the cake was soft, light and delicious. I have yet to make it myself though.

The cake looks tasty, but isn't this just what is commonly called "marble cake"? Last time I saw one of these recipes, it was called "tiger cake", but traditionally, these are called "marble cake" because the color combination is neither zebra (black and white) nor tiger (orange and black).

Hi,I would like to find out the size of the egg you used as I tried following your recipe but becos of I used small egg (abt 55g), I added one extra when baking this cake. No doubt the cake still turned up soft and spongy but it's quite tasteless and not buttery. I am not sure where go wrong. I also realized that using 8" round cake pan is too small, I have to use 8" square. I would like to go for another attempt if this recipe is something I am looking for.Look forward to your reply. cyndi

Cyndi, The egg I used is about 60 grm. For you information this cake is very light and spongy as it only used 100 grm of melted butter so don't expect it to taste like a butter cake. If you like it to taste more buttery maybe you can add a few drop of butter flavour essense.

hi there. Ur cake looks lovely so i gave it a try today... im new at baking so apologize if this question might sound stupid. :p

i believe the cake should come out fluffy and spongy like urs.. however, mine came out dense and flat... when it first came out from the oven it was quite big, after awhile it flatten out. Not fluffy at all..

however, it tastes good. so, can anyone tell me why my cake flat out. I feel like ive beaten the batter for way too long. could it be the reason?

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I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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